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SPICES IN A BAG
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Our spices in a bag
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Our spices in a bag
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Texte 2
A tasty mix of spices and maple syrup of Quebec origin.
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Texte
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Texte 2
Find your favourite spices in a bag. A selection of products from all over the world.
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Spices
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Catégories
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Texte 2
Discover our perfect blend to make Gravlax salmon recipe in just a few steps.
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Texte 2
Cultivated in Cambodia, this exceptional pepper has floral and fruity aromas.
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Deli
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Texte 2
Discover our range of sweet biscuits to accompany your gourmet breaks.
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Texte 2
Discover our selection of anti-waste products at preferential prices (-34%)
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- Jams and Honeys
- Gifts
- House
- Our recipes
- Contact us
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MenuBack
-
SPICES IN A BAG
-
-
Our spices in a bag
-
-
-
Our spices in a bag
-
-
-
Texte 2
A tasty mix of spices and maple syrup of Quebec origin.
-
-
Texte
-
Texte 2
Find your favourite spices in a bag. A selection of products from all over the world.
-
-
Spices
-
-
-
Catégories
-
-
-
Texte 2
Discover our perfect blend to make Gravlax salmon recipe in just a few steps.
-
-
Texte 2
Cultivated in Cambodia, this exceptional pepper has floral and fruity aromas.
-
-
Deli
-
-
-
-
Texte 2
Discover our range of sweet biscuits to accompany your gourmet breaks.
-
-
Texte 2
Discover our selection of anti-waste products at preferential prices (-34%)
-
- Jams and Honeys
- Gifts
- House
- Our recipes
- Contact us
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Cod fillet with lemon and ginger
For 4 People
Ingredients
- 4 cod back fillets, 100g each, with skin
- 250 ml of coconut milk
- 250 ml of vegetable broth
- Albert Ménès lemongrass shavings
- A few sprigs of fresh cilantro
- A few kaffir lime leaves
- 4 tbsp of Albert Ménès preserved lemon paste with ginger
- 240g of basmati rice
- 1 organic lime
Preparation:
Cook the rice in 1.5 times its volume of water with the lid on. Leave it covered until use.
Prepare a clear poaching liquid:
In a large pot or sauté pan, bring the vegetable broth and coconut milk to a simmer, add the lemongrass shavings, and whole kaffir lime leaves.
Keep it at a simmer for 5 minutes. If the liquid reduces too much, you can add a bit of water.
Cook the fish:
When the rice is cooked and the poaching liquid is well-infused, place the fish fillets in the liquid and close the lid, cooking them at a temperature of about 90°C (194°F). Your fish is cooked when it is opalescent.
Keep the fish warm.
Make the lemon cream :
Remove the lemongrass and leaves from the poaching juice, add the lemon ginger paste.
Bring to a simmer.
Season and adjust to taste.
Plating:
Place 1 or 2 ladles of lemon cream at the bottom of the plate, the rice in a circle, the fish on top.
Zest the lime over it and serve.
Related products
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Organic Salted Lemon and Ginger Paste
Price: €5.95 -
Lemongrass
Price: €3.95
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